Slow-Cooker Pot Roast with Root Vegetables and Red Wine

Slow-Cooker Pot Roast with Root Vegetables and Red Wine
Photo by Andrew Hugh Purcell

Ingredients

  • 1 tsp. dried sage
  • 2 Tbs. unsalted butter
  • 10 grinds black pepper
  • 4 sprigs fresh rosemary, tied together with kitchen twine
  • 3⁄4 cup peeled and finely chopped carrots
  • 1-1⁄2 cups finely chopped Spanish onions
  • 1⁄4 cup low-sodium chicken stock
  • + 12 more ingredients
    • 1 14-oz. can whole peeled tomatoes, with juice
    • 1⁄4 cup all-purpose flour
    • 1 Tbs. honey
    • 3⁄4 cup fresh-squeezed, strained orange juice
    • 3⁄4 cup finely chopped celery
    • 3⁄4 cup peeled and finely chopped parsnips
    • 3 Tbs. minced garlic
    • cooked polenta, for serving
    • 1 3-½-lb. boneless beef chuck roast
    • 2 tsp. kosher salt
    • 1⁄4 cup plus 1 Tbs. tomato paste
    • 1 cup red wine, such as Pinot Noir

With a wooden spoon, mix together 1⁄4 cup of the orange juice, 2 Tbs. garlic, 1 Tbs. tomato paste, and the sage. Add the meat and coat it all over with the marinade. Sprinkle evenly on all sides with the salt and pepper. Meanwhile, heat the butter in a 10-inch, heavy sauté pan over medium-high h...

View full recipe at Fine Cooking

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